Granola Carrot Bread

I like some brands of store-bought granola, but even the best ones come with a problem. The clumps rise to the top and the broken granola sinks to the bottom. If we ate our granola with milk this wouldn’t be a problem, but we eat it dry and broken up granola is not really finger food.

This C&H recipe caught my eye because I like carrot bread and it seemed like a good way to use up the last of the granola. Unfortunately, I spaced out and forgot the milk. Whoops. It still tasted good, though. Realy good. Mine was just a little crumblier than it should have been.

I re-wrote the directions because the original’s “dump-it-all-in” approach seemed a little sketchy…which is not to say it would have been fine. I just like mixing the dry ingredients first to make sure the baking powder is evenly distributed.

I’ll have to try this. I make my own granola and everyone here eats it dry with a spoon because it does not clump together much and they just like to eat it dry.Thanks! I love your blog and didn’t even know all of these baking blogs were around until this August when I was looking for a strawberry cake recipe and I found it on your site! I was just telling my Mom about it tonight and I told her I will make the caket when I visit Illinois Thanksgiving week.

I recently tried a new approach for making “more clumpy” granola (without having to add extra honey or other form of sugar) and am happy to say that it worked! I placed a cookie sheet on top of the spread out granola as soon as it came out of the oven and placed a phone book on top of it. It created a thin layer of crispy “granola bar” which I broke into clumps by hand. Anna, you’ve probably already tried this, but hopefully the tip will help someone else!

What a great idea to make clumpy granola, Rina! Yummy bread, Anna, and I like someone’s idea to make French toast. When I did that a few months ago with a banana bundt cake I wasn’t loving, the Banana French toast was de-lish!